A yogurt marinated chicken that’s beautifully tenderized and infused with terrific garlic and oregano flavours! If you’re new to the magical powers of yogurt marinades, this baked Greek Chicken is going to convert you for life! Brought to you in partnership with Farmers Union Greek Style Yogurt.
Welcome to GREEK WEEK! Every now and then, I like to do themed menus where I share all the recipes for a feast, and this week it’s all about the bright fresh flavours of the Mediterranean. Think – lemons, oregano, yogurt, lemons and plenty of garlic!
Are you ready to see what I’ve got in store for you for Greek Week?? Here you go….
GREEK MENU
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Greek Chicken – Garlicky lemony oregano flavours infused right through the chicken from a flavour loaded Greek chicken marinade;
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Greek Salad – the juicy tomatoes, fresh cucumbers, that red wine vinegar dressing and the pops of feta!
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Tzatziki – for dipping and dolloping (recipe in Notes of Greek chicken)
Coming Thursday; -
Greek Lemon Roasted Potatoes – crispy, lemony potatoes. It’s your dream come true!
Coming Friday;or -
Lemon Potato Salad (pictured in first photo)– terrific alternative to mayo based Potato Salads. Bonus: No need to peel the potatoes.
And for dessert….
Greek BUTTLOVER!!!!
Oops, I mean Baklava. Butt-lover / Baklava. Same thing. 😂 Coming your way on Friday…. (Psst It does take time to assemble but you’re going to be amazed how straightforward it is!!)
SECRET WEAPON: YOGURT GREEK CHICKEN MARINADE
I first introduced readers to the magical powers of yogurt marinades with Greek Chicken Gyros. I bleated* over and over again about how the yogurt marinade is so awesome, I use it even when I’m not making Gyros. (*Honestly, there is no other way to describe the way I harped on about it other than to say I was bleating.)
Yogurt is a brilliant marinade. The Greeks know it, Middle Easterners have embraced it, the Persians love it, the Indians live by it (Butter Chicken, Tikka Masala, Biryani!).
What’s so good about it? Well, it tenderises quickly and more evenly than liquids with harsher acidity like lemon juice and vinegar, and is also a fabulous flavour carrier, injecting herbs and spices into the flesh.
This is the yogurt I use, and have always used for as long as I can remember – Farmers Union Greek Style Yogurt. It would be rare to find my fridge without a tub of this. More likely you’d see two: current in use + a restock.
There’s enough flavour in the Greek Chicken Marinade such that you don’t need to marinate for a full 24 hours to get the benefit of the tenderising and flavour injection. Overnight is definitely recommended but if you really need to rush it, even 3 hours is enough. Just do extra basting!
I’ve baked this chicken because I’ve used bone in, skin on chicken thighs and drumsticks here. I love how the skin goes crispy, and any cut of meat with the bone is extra juicy.
But this is one of those recipes that is truly terrific with any cut of chicken. Especially breast – because it adds juiciness and flavour. I’ve popped directions and cook times in the recipe notes.
Go forth and enjoy! Back Wednesday for the next instalment in this weeks’ Greek Feast – Greek Lemon Roasted Potatoes! – Nagi x
MORE GREAT YOGURT MARINADES
– Greek Chicken Gyros
– Lamb Shawarma – flavour loaded fall apart lamb!
– Doner Kebab (homemade version of post-pub midnight kebab run…)
– Butter Chicken
– Tikka Masala
– Chicken Biryani
WATCH HOW TO MAKE IT
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Greek Chicken
Ingredients
- 1.25 kg / 2.5 lb drumsticks and chicken thighs , bone in skin on (Note 1)
Marinade:
- 6 garlic cloves , minced (~ 2 tbsp)
- 2 tbsp white wine vinegar (or red wine or apple cider vinegar)
- 1/2 cup / 125 ml lemon juice
- 2 tbsp extra virgin olive oil
- 3/4 cup Greek yogurt (I use Farmers Union)
- 1 1/2 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Serving (optional):
- Plain Greek yogurt or Tzatziki
- Fresh oregano leaves (optional)
Instructions
- Mix Marinade ingredients in a large bowl.
- Add chicken and coat well. Marinade for 24 hours (3 hours minimum).
- Preheat oven to 180C.350F.
- Line a tray with foil (trust me), place rack on tray (optional).
- Place chicken on rack (reserve marinade), skin side up. Bake 30 minutes,
- Remove from oven. Brush with marinade - do not flip.
- Return to oven for 20 minutes or until golden and a bit crispy. Give it a spray of olive oil just before it's done if you want an extra crispy, shiny coat.
- Rest for a few minutes before serving. Juicy and tasty enough to serve plain but extra great with tzatziki or even some plain yogurt.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Getting right in there to make sure it’s sparkling clean before I pop it into the recycling bin!
Today’s recipe is brought to you courtesy of Farmers Union. I’ve used their Greek style natural yoghurt for as long as I can remember. So it was a no brainer when they asked if I’d create a recipe for them!!
Carole Padveen says
You say to put more marinade on top of the chicken after it’s been baked. I don’t think it’s recommended to put marinade that’s been on raw chicken over something that’s cooked.
Nagi Maehashi says
Hi Carole, Step 6 says to brush with the marinade after the initial time in the oven, but you do bake it again for 20 minutes.
Omar khaled says
I will try this recipe tomorrow, it looks very appealing. but I don’t have oregano, is there something else i can use instead?
Nagi says
Oregano is a pretty key flavour in Greek chicken Omar!! But you could use a mixed herb – still delish!! N x
Noura says
what if i don’t have this grilling rack? can i just place them in a regular oven pan instead? and does this change cooking time?
Sharon says
Thanks f you make the chicken at the same time as the lemon potatoes do you increase oven temp or cooking time?
Nagi says
Hi Sharon! Yes it will take about 10 minutes longer 🙂 I would put the potatoes on the top shelf and chicken under it 🙂
Marge says
The recipe is easy, chicken comes out very tasty. Made it a few times already. But, it takes much longer and higher temp. to get the color closer to brown as in the pictures. I followed the receipt exactly. Why does it happen?.
Nagi says
Hi Marge! All I can think is that your oven is a bit weak perhaps?? 🙂 N x
Jbeauchamp says
Maybe electric vs gas oven. I found electric ovens are slower to brown than gas. Cooking with gas is the best!!rainn
Carol Wright says
Wow! I made this tonight alongside your Greek Lemon Roasted Potatoes. What a flavour bomb!! A regular favourite from now on. A perfect match for a zingy citrussy Marlborough Chardonnay 😉
From Carol in Auckland 🙂
Helen says
So much flavour for so little effort. This recipe is a keeper 😊 Thanks Nagi.
Regards,
Helen from Arrowtown, NZ
reshma says
Hi Nagi! Thank you so much for your recipes! My family and I are loving them. I made the Greek chicken with the salad this afternoon and even the in laws were impressed! No mean feat! 😉 thanks for this excellent resource!
Leanne says
Just made this and teamed with your Greek Salad and Smashed potatoes – delicious! Thank you Nagi
Amanda says
Any non-dairy substitute for the yogurt? My son is lactose intolerant 🙁
Bellamy says
I am lactose intolerant as well, but I can tolerate Greek Yogurt in small amounts. I still keep a supply of Lactaid tablets on hand if I get nervous.
Nicolette says
Wow, absolutely juicy tender chicken, worth marinating those few hours (I only had about 10 hours marinate and it was perfect) thanks for another great recipe !
Estera says
Will distilled white vinegar Work?
Nagi says
Instead of lemon? If so, white wine vinegar would be better 🙂 N x
Vivienne says
Can you do this recipe with pork loin chops? Love all your recipes lemon cake is my all time favourite…
Nagi says
Gosh YES!!! This yogurt marinade will work with pork, lamb, chicken, turkey! N x
Robyn says
Thank you for chicken wings E book absolutely love it I have just made the chicken wings with Maple Bacon sauce very very yummy
Nagi says
I’m so pleased you like the eBook Robyn! Worked hard on it 🙂 SO MANY CHICKEN WINGS!!!!
Vivienne says
Could you try this with pork loin chops by any chance. Love all your recipies
Jennifer says
Must it be Greek yogurt ? Will regular yogurt work as well ?
Nagi says
Regular will be fine Jennifer, as long as it’s plain not a flavoured yoghurt 🙂 N x
Ree says
WOW That was the best chicken ever …. we just had it yum yum yum .. thanks so much for your amazing recipes .. Happy House here ♥
Julie says
Thanks for Greek week! I was musing on ideas for lunch with friends last weekend and thought I hit upon the most original idea – Greek! but soon worked out where I got the idea from ☺️ Your emails had worked their subliminal magic. so – a magic meal it was – this lovely chook, your Greek meatballs, your yummy Greek potatoes and Greek salad. I made the mistake of using someone else’s baklava recipe. Will use yours next time!
Nagi says
I LOVE HEARING THAT!! N xx
Lay Voong says
Another winner!!! Made this last night and it was so yummy there was no need for any extra sauce as all the flavours were infused in the chicken, so good my mum ate loads too and shes a picky old chinese woman but shes loving the food i’m making and many of them are from your recipes
Karen says
I made the complete Greek feast last night and loved every bite of it! It brings me back to the flavours of all of my favourite Greek restaurants back home in Canada (I’m in Australia for a year on a working holiday visa).
Quick question though about using boneless chicken breast in this recipe instead — how does it compare, flavour wise? Does the marinade penetrate just as deep? I know it’s not quite the same as having crunchy skin but it’s a lot more convenient to bring to work.